INTERNATIONAL STANDARD ISO 18593 Microbiology Of Food And Animal Pdf [PATCHED]
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CoNS are commensal bacteria, but they can become opportunistic pathogens when the immune system is impaired or when the host has indwelling vascular catheters. Their presence on food-contact surfaces is of concern to food industry as they can transfer from the hands of food handlers to food contact surfaces. The high percentage of surfaces that exceeded the recommended standards for total microbial count is a real concern about the hygienic practices of food preparation within the restaurant. In fact the control of CoNS on food contact surfaces is extremely important, as they can transfer from the hands of food handlers to food contact surfaces and finally to food. Generally, the CoNS count of less than 10 CFU/cm2 is considered satisfactory, however, the high contamination levels found in the present study is a real concern. The presence of CoNS is also of concern as they can transfer from the hands of food handlers to food contact surfaces and subsequently to food. There have been studies conducted to evaluate the effectiveness of disinfectants in controlling CoNS on different surfaces (Hassan et al., 2008; Silanzi et al., 2009). The study conducted by Hassan et al. (2008) involved the comparison of a chemical disinfectant, Ethical (Titan) and a biocidal product, Bacillol. Bacillol was tested at the following concentrations: 0.5, 1, 2 and 3% against stainless steel and wooden surfaces. The study found that Biocidal product has a comparable efficacy to Ethical but it is more economical.
The presence of Salmonella is of importance for the control of microbial risk during food processing. According to the U.S. FDA (2001) and the U.S. EPA (2000) only one sample tested positive for Salmonella, thus, the microbial counts on food contact surface were acceptable for this pathogen. Nevertheless, the absence of Salmonella in non-contact surface samples is a confirmation for the good cleaning practices carried out by the staff and the hygienic conditions. The absence of Salmonella on the surfaces tested was also confirmed by the regular and effective cleaning procedures employed at the restaurant.
The results of this study shows that the raw vegetables were not contaminated with Salmonella. This fact may be related to the fact that the raw vegetables were treated with hot water before use. The lack of Salmonella on the surfaces of the cold and hot food contact surfaces could be attributed to the fact that the restaurant was well maintained. We can infer that the same procedures were followed by the food preparation staff before the delivery of food to the customer and also after the delivery of food, such as pre-cleaning and proper hand washing, as well as an adequate food storage and distribution system. The fact that Salmonella was not recovered from non-contact surfaces and food contact surfaces means that the cleaning and disinfection process are well performed, or that the personnel who cleaned and disinfected the surfaces did not contract the disease. This can be attributed to the fact that the employees were not absent from their work, and because of the adequate cleaning and disinfection process performed. Another possibility is that the Salmonella was outside of the equipment. The validation process confirms that the kitchen equipment was sanitized after the use of the raw materials. 827ec27edc